Oleic and linoleic acids with antioxidant and anti free radical properties which help reduce and prevent the appearance of wrinkles and fine lines

Tocopherols (vitamin e) which revitalises skin leading to a fuller, firmer, more balanced and smoother complextion

Unsaponifiables formed of carotenes and tocopherols which deeply moisturise, condition and repair damaged hair

DIRECTIONS FOR USE

Face:

massage a few drops into your skin and allow it to absorb before applying make-up, it can also be used as an intensive overnight moisturiser

Hair:

Apply a small amount to wet or dry hair, brush through and leave it to absorb for 30 minutes before washing out, for best results leave in overnight.

Apply directly to hair tips to help seal and condition split-ends

Our Aicha Organic Argan Oil is Extra Virgin grade with a 0.51% free acidity level and 2.0 méq per KG peroxide level, this is well below the Extra Virgin requirement, the quality is unrivalled.

We use traditionally and ethically sourced Argan kernels combined with modern processing, incorporating the latest scientific research and techniques.

The kernels are harvested from ECOCERT certified organic agricultural land around Mesti Village in the ‘Sidi Ifni’ region, this areas has the suitable climate for Argan kernels as it is not too humid

Only the finest kernels are selected, any which are old or have had too much exposure to sunlight are discarded

No water is used in the extraction process to maintain the perfect peroxide level

The latest scientific techniques are used during the extraction process in line with ‘ECOCERT greenlife’ (certified organic cosmetic extraction processing) & USDA (USA certified organic programme)

Our oil is filtered several times through a very fine mesh to remove any sediment lessening the nutty smell and lightening the oil to make it more easily absorbed and lightweight

Chemical analysis is conducted on each batch of our OrganicArgan oil to ensure that the quality remains consistent.

Argan oil quality:

Argan oil is produced from the Argania Spinosa tree native to the deserts of South West Morocco. The Argania Spinosa is an endangered and protected tree, which can only legally be farmed by carefully selected producers of Argan Oil.

To put this in perspective the harvest from one mature Argan Spinosa tree will produce 0.5 litres.

The oil comes from the kernels (nuts) which are either roasted then pressed or cold pressed to produce the oil.

Roasted Argan kernels should only be used for culinary purposes, the roasting process gives the oil a unique nutty flavor but it destroys the natural properties of the oil.

Only cold pressed Argan kernels should be used for cosmetic purposes.

After harvesting, the kernel is removed from its tough outer casing; it is then ground into a pulp and strained to release the oil.

There is a misconception that all Argan oil is the same, but the quality varies hugely. It can be likened to comparing wine.

There are a number of parameters which affects the quality, effectiveness and smell of Argan oil namely:

Age of kernel:

The older the kernel the more potent the odour.

Humidity:

Humidity levels play a large part in the quality and smell of Argan oil, high levels of humidity will lead to autoxidation of the kernels increasing peroxide and hydro peroxide levels. This in turn deteriorates the oil lessening its effectiveness and leads to a more potent smell. This can be down to anything from the Region the kernels are grown in to the way the kernels are stored.

Harvesting:

Some farmers graze their goats on Argan plantations and they help harvest the crop from the upper branches, semi-digested Argan nuts are then collected from their dung and the outer casing is more easily removed. The semi-digestion process damages the natural properties of this oil and leads to a stronger smell.

Extraction process:

It is common for water to be added to the kernels to soften the outer casing before crushing, water presence will increase the peroxide levels deteriorating the shelf life of the oil, lessening the effectiveness of the oil and leading to a stronger smell.

Deodorising:

Use of chemicals:

Many Argan oil producers will add chemicals to remove the unpleasant smell from poor quality oil, this damages the natural properties of the oil and renders it non-organic.

Steam cleaning:

Some of the more sophisticated Argan oil producers will steam clean the oil to remove the unpleasant smell from poor quality oil; the heat used in this process will further damage the natural properties of this oil.

Filtration:

Whilst filtration cannot completely remove the characteristic smell of Argan oil, it is the only method which does not harm the oil in any way; it actually enhances the effectiveness as it becomes more easily absorbed into hair and skin. It is a time consuming and expensive process and only effective on high quality Argan oil.

There are five measured grades of Argan Oil:

Grade/Quality

Free Acidity

Peroxide value

Extra Virgin

< 0.8%

< 15

Zero defects

Virgin

0.8 – 1.5%

15 - 20

Low Defects

Fine

1.5 – 1.9%

20 - 26

Defects

Normal

Not Suitable

Not suitable

High Defects

Lampant

Not Suitable

Not suitable

Not Suitable

The free acidity level and peroxide value will have a dramatic impact on the effectiveness of the oil for cosmetic purposes and the oil value differs dramatically accordingly.